After 45 minutes, pull them out and re-baste them; cook for a further 10 to 25 minutes. They'll be safely cooked after 45 minutes, you're now just waiting for the sauce to cook down and thicken up. Remove them once they are done to your satisfaction.

Chef's tip

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.